Increasing Food Consumer Awareness at UVic Prepared for ES 382 November 29, 2010 Group 5: Raya Yampolsky, Cora Burgess, Molly Knox and Heather Doi.

Increasing Food Consumer Awareness at UVic

Prepared for ES 382November 29, 2010

Group 5: Raya Yampolsky, Cora Burgess, Molly Knox and Heather Doi

Acknowledgments

We would like to acknowledge that this class takes place on unceded, traditional Coast

Salish territory.

Acknowledgments • Also, thank you to the following people for their

guidance in undertaking this project:

– Lorenzo Magzul (ES 382 Instructor)

– Trina McDonald (OCBR Practicum Student)

– Maeve Lydon (OCBR Associate Director)

– Rita Fromholt (UVic Sustainability Coordinator)

– Heather Seymour (Chef and Coordinator, UVic Food Production and Services)

About Our Project

• This project asks which marketing campaigns and educational initiatives might enhance consumer participation in and awareness of sustainable food systems at UVic.

About Our Project

• To meet the goal of raising campus participation awareness and participation we are1. Identifying food-related initiatives at UVic and how

these might inform educational/marketing campaigns.

1. Reviewing best practices in food-related educational and marketing campaigns at other universities, to inform educational and marketing campaigns at UVic.

OCBR Connections

• Making our research relevant– Asset-based

research – Importance of an

Inventory

Building on the OCBR Inventory

• Took in-progress inventory as our starting point– Identified Gaps (forums, conferences, screenings)– UVic Communications has a list of events reported

to them from 2005– Common Energy and UVSP have archived events

dating back from 2006 and 2009, respectively

• Identifying Best Practices

Conferences, Forums, Events at UVic: Some Examples

• 2005: Sept.29: Lecture/Seminar " Genetically Modified Organisms: Frankenfood or Cornucopia? With Edward Ishiguro, Professor in Biochemisty and Microbiology Depts. Part of the "In Pursuit of Knowledge" series. Sponsored by Elizabeth Bowmen, Continuing Studies.

• 2006: Sept. 30: Re-Imagining Restoration Conference Banquet: Organic menu with locally grown and harvested foods and wines. Presentations on Ecocultural restoration. Catered by Laura Moore from "Good for You Organic Catering" , a division of " Conscious Kitchen Cooks." Sponsored by Peggy Faulds

Examples Continued

• 2007: Feb. 11: Lecture/Seminar: Acceptable Genes? Religion, Culture, and the GM foods debate. Centre for Studies in Religion and Society Distinguished Speakers Lecture Series. "Why Indigenous Knowledge Systems and Beliefs Matter in the debate on GM Foods." Speaker: Nancy Turner, UVic School of Environmental Studies. Continuing Studies, Leslie Kenny.

• 2008: Jan. 24: Lecture/Seminar: Co-operating for Local Food Security: The Story of Saanich Organics. Part of the BC Institute for Cooperative Studies/CSEHUB 2008 Winter Speakers Series. Contact: Sol Kinnis.

Examples Continued

• 2009: March 7: Conference: Remaking the Economy through People's Eyes: A Forum Exploring Economic Models for Today and Tomorrow. Some workshops on food security. BCIS, UVic Business, Central 1 Credit Union, The Co-operators, and Federated Co-operatives Ltd. Sol Kinnis.

• 2010: March 18: Lecture/Seminar. Brenda Beckwith "Back to the Future: The Re-storying of Camas Landscapes.“

• 2010: December 2: FOOD MATTERS!

Looking for Best Practices • Best Practices or Better Practices?

• 5 Schools

• What we looked for– Description of Initiative – Purpose – Who its aimed at?– Who is involved? – Funding

An Example: Best Practices at UBC

PROJECT DERSCRIPTION PURPOSE TARGET INITIATORS

SEEDS LIBRARY

Digital repository for all SEEDS student reports

To provide a historical record of sustainability at UBC

Future researchers

Students, faculty, staff

Campus Sustainability Office

Way-to-GO

A frequent-user program

After 10 transactions with a reusable container, customers can enter a draw for various prizes, such as iPods or bicycles.

To encourage greater use of reusable containers.

Discourage removal of china and cutlery.

Reward those who support waste reduction initiatives

Students living in residents

Customers in residence dining rooms

Food Services

:2 UBC Examples

Preliminary Findings and Observations

• Lessons from Other Schools – Encourage use of reusable containers– Develop a “frequent user” punchcard initiative

• Importance of an Inventory– Difficulties Researching, Accessing Information – Opportunities to Continue Research – Educating the Campus Community